The initial idea was to try to reconsider design using unusual materials and their transformation.
Of these, sugar caught their enthusiasm. Its similarity with glass immediately led to experimenting with processes used for an inedible material, certainly less economic and more difficult to blend.
Cordoleani and Fontana experimented with blowing sugar with a procedure similar to the one used for Murano glass, they worked on moulding and modelling what they call “food for thought”, playing with colour and transparency.
Certainly, even though the idea is not based on the inflated notion of food design, the result hasn’t been vases and lamps for the house of Hänsel and Gretel but lollipops and sweets. While working on this project, the two designers discovered the shop Papabubble in Barcelona. An immediate rapport with the most creative producers of sweets has meant that their experiment is soon to have a tangible result, the sale of products and their production process, in the coolest sweetshop of the moment.
This is Azucar—
The project Azucar, by two young Barcelona-based designers, Sébastien Cordoleani and Franck Fontana, was inspired by thinking about materials and possible ways of processing them. Design Cordoleani & Fontana. Text Silvia Monaco. Photos Cordoleani & Fontana. A design report
Network
Network
Uncommon: Malta + Gozo—
In this contemporary take on the travel guide, 36 contributors — whether native, resident or visitor — manage to strip off the cliché facet of the Maltese Islands and delve into its core through the narrow dappled streets and lazy corners. A book review by Lyanne Mifsud
Design